6piecesfrozen mini corn on the cobthawed, cut in half
2tablespoonsextra virgin olive oil
2tablespoonsunsalted butter
3-4clovesgarlicminced
1lemon½ for juice + ½ sliced, for serving
1tablespoonCajun seasoning
Kosher salt and freshly cracked black pepperto taste
fresh parsleyfor garnish
Instructions
Preheat the oven to 400 degrees F and line a large sheet pan with aluminum foil.
Heat the oil and melt the butter in a small sauté pan, over low heat. Saute the sauté, stirring constantly, until garlic foams 3 to 5 minutes.
Turn off heat; add the Cajun seasoning and the juice of half the lemon. Stir well and allow to cool, while preparing shrimp, sausage, and vegetables.
Place the prepared vegetables, shrimp and sausage on the prepared sheet pan. Toss with the cooled Cajun spice mixture gently to combine, ensuring everything is coated.
Place into oven and bake for 30 to 40 minutes, or until the shrimp are opaque and potatoes and corn are tender.
Garnish with parsley and serve immediately with lemon wedges, if desired.
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